You catch the smell through the steam vent and suddenly you are starving. That smell of garlic and parmesan kinda sneaking out makes your mouth water real quick. It6s like you didn6t even know you were hungry, but now heck, you gotta eat.
Steam clouds around your kitchen as the pressure cooker6s valves hiss, and you keep sneaking peeks of the timer. It6s only been ten minutes, but the scent is already teasing you. You can almost picture the tender chicken with that rich cheesy sauce and cloves of garlic lingering on every bite.
You feel the warm cozy vibe as you wait, your stomach growling louder. You remember how other recipes turned out dry or bland but this one, dang, it6s gonna be a whole different story. That pressure build inside the cooker does all the heavy lifting, locking in every bit of flavor and juice.
Why Your Cooker Beats Every Other Pot
- You get that tender pull from the chicken cause pressure cooks break down fibers quick fast.
- The broth depth reaches new levels with less water, locking flavors way better than a slow simmer.
- It cooks faster than the oven or stove, so no waiting around all day for dinner.
- Quick release makes it easy to stop cooking right on point, not overcooked or dry.
- Less mess to clean since it6s all done in one pot, saving you kitchen grief.
All the Pieces for This Meal
Start with 1.5 to 2 lbs of chicken breasts, boneless thighs, or those tenderloins. You wanna keep it flexible here depending on what you got in the fridge.
Add in half a cup of shredded parmesan cheese. It6s what gives the meal that cheesy, nutty punch you gotta have.
Quarter cup of oil helps to sear and keeps the chicken moist in the cooker tank. Don6t skip it, you6ll see why.
Then get ready with 3 cloves of minced garlic to toss with the chicken and another 4 cloves minced for the sauce. Garlic is the heart of this dish, no kidding.
Two teaspoons of Italian seasoning add that herby, savory note you just can6t beat.
Half a cup of melted butter makes the sauce velvety and rich. It6s what turns the simple chicken into something fancy but no fuss.
Don6t forget a tablespoon of chopped parsley as that fresh finish that pops on top before you dig in.
The Exact Process From Start to Finish
First things first, preheat your cooker or skillet if you wanna grill the chicken before pressure cooking. Medium heat is best so you don6t burn the garlic or dry out the meat.
In a bowl, mix oil, 3 cloves minced garlic, and Italian seasoning. Toss the chicken in there real good so every piece gets coated evenly. That6s gonna make sure each bite is packed with flavor.
Next grill or cook the chicken 6-8 minutes a side until golden brown. This step6s not required if you trust your pressure cooker6s sear, but it adds that extra color and taste.
While chicken6s doing its thing, melt butter and add the other 4 cloves minced garlic in a small pan. Cook like 2-3 minutes until you can smell that garlicky goodness. Don6t let it burn!
Stir parmesan in the garlic butter mix until it melts smooth and looks kinda creamy. This is gonna be your sauce that makes every bite sing.
After your chicken sear or straight after seasoning, place it in the pressure cooker. Close the lid and seal. Set it on high pressure for about 10 minutes so it gets that tender pull and broth depth.
Once cooking ends, do a quick release to let the steam out fast so your chicken stays juicy and doesn6t keep cooking.
Pour or brush your garlic parmesan sauce over the chicken, sprinkle chopped parsley, and you6re ready to feast!
Time Savers That Actually Work
You can totally skip grilling and just sear chicken right in the pressure cooker if you wanna save the extra step. It still comes out with nice color and flavor.
Buy pre-minced garlic or use garlic paste. It6s gonna cut chopping time and give you the same punch with no fuss.
Grab pre-shredded parmesan cheese. Ain6t nobody got time to shred cheese every day, and this really speeds up getting dinner on the table.
What It Tastes Like Fresh From the Pot
When you first bite, you catch that rich garlic punch from the buttery parmesan sauce coating the chicken. It6s bold and comforting.
The chicken itself is tender to the pull, juicy and soft like it6s falling apart in the best way. That pressure cooker treatment really does wonders.
You spot a golden brown crust in some spots from that quick sear, giving you a little bit of crunchy texture that pairs perfectly with the creamy sauce.
The herbs add a bright fresh note on your tongue between all that richness, so it6s never heavy or one-dimensional. You just keep eating, no complaints here!
Keeping Leftovers Fresh and Ready
Pop leftovers in airtight containers right after they cool. This stops them from going mushy or funky overnight.
You can also freeze the chicken pieces separated with sauce on top. Just wrap tight and label with date so you remember when it was made.
If you plan to eat next day, store it in your fridge but don6t forget to eat within 3 days or it might lose that tender pull you loved.
When reheating, add a splash of broth or water and cover your dish to keep moisture. Defrost frozen chicken overnight in the fridge for best results before warming.
Your Most Asked Questions Answered
- Can I use frozen chicken in this recipe? Yep you can but you6ll want to add extra cooking time for pressure build, around 5 minutes more to make sure it6s cooked through.
- What6s the quick release exactly? It6s the way you release steam fast after cooking so you can open the lid without overcooking the chicken from residual heat.
- Can I use other cheese instead of parmesan? Sure but parmesan melts well and has that nutty punch. Mozzarella might get gooey but won6t have the same depth.
- Is it okay to use thighs instead of breasts? Absolutely. Thighs stay juicy and are actually better for pressure cooking since they got more fat.
- Do I gotta brown chicken first? Nope it6s optional but grilling or searing before pressure cooking gives you better texture and color if you got time.
- How do I get the broth depth right? Use low liquid in the cooker and rely on the chicken6s own juices plus butter sauce for rich flavor rather than adding a lot of stock.
For related recipes
Check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, don6t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.
Garlic Parmesan ChickenKayla in Your Pressure Cooker
Equipment
- 1 Mixing bowl for marinade
- 1 Skillet or Blackstone griddle for cooking chicken
- 1 Small pan for garlic butter
Ingredients
Main Ingredients
- 1.5-2 lbs Chicken breasts, boneless thighs, or tenderloins
- ½ cup Parmesan cheese shredded
- ¼ cup Oil
- 3 cloves Garlic minced, for marinade
- 2 teaspoon Italian seasoning
- ½ cup Butter melted
- 4 cloves Garlic minced, for garlic butter
- 1 tablespoon Parsley chopped
Instructions
Instructions
- If using chicken breasts, butterfly each breast so that you have a thinner piece of meat.
- Place chicken in a large bowl. Add oil, 3 cloves minced garlic, and Italian seasoning, coating the chicken evenly. Marinate 20 minutes to overnight.
- Preheat the skillet griddle or pressure cooker to medium/medium-high heat. Add a thin layer of oil.
- Place chicken into skillet/griddle and cook for 5-6 minutes per side until internal temp reaches 165°F.
- While chicken cooks, mix the garlic butter: melt butter, add 4 minced garlic cloves and chopped parsley.
- In the last couple minutes of cooking, brush chicken with garlic butter and sprinkle shredded parmesan cheese.
- Remove from heat. Garnish with extra parsley and serve hot.
